We shall be exploring a range of delicious Charcuterie, breads and superb cheeses and matching them with some classic wines from around the globe. We shall also talk about food and wine matching more generally, and you'll pick up some really good tips to take away and practice at home. We'll also look at how the meats and cheeses are produced.
On the evening we will try six different combinations, and while they will vary a bit from one event to another they will include at least some of the following:
Spanish chorizo with Rioja Reserva
Parma ham with Red Burgundy
Wild boar salami with Barolo
Rillettes with Chateauneuf du Pape
Chevre with Sancerre
Snowdonia Cheddar with White Burgundy
Local Wine Schools in the Press
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